Blue Lagoon and Lunch at LAVA Restaurant in Iceland

While in Reykjavik, Blue Lagoon is a must visit. This vast and popular hot springs is easily accessible with the various bus trips that originate from either Keflavik airport or Reykjavik city.

I booked with Reykjavik Excursions which seems to have one of the more reasonable prices. I went with the tour that includes prepaid admission so we don't have to wait in line to buy a ticket. We still had to wait a bit, but not as long as the others. Also, when you get there, don't get confused with the line in the first small building - that's for people who want to store their luggage! Instead, keep going on the path heading towards the main building.

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What to Eat in Fiji

1. Fish in Lolo
This Fijian dish is made with fish (at the resorts it's usually mahi mahi) in a coconut milk broth with taro leaves and some sort of root vegetables (either taro or cassava). A lot of restaurants and resorts will have this.

The one I had at Blue Lagoon Resort was my favorite throughout the trip, as the firm mahi mahi was cooked properly so that it's still moist and flaky. The broth was so good I wanted to just pick up my spoon and drink it all.

2. Kokoda
Kokoda is the Fijian ceviche, but the raw fish is not only marinated in lime juice but also coconut cream, and served with diced tomatoes and onions. I had this dish at all three resorts and my favorite was the one at Uprising Beach Resort.

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Morning in the Mission (San Francisco, CA)

During my last trip to San Francisco, I stayed at an AirBnB in the Mission. We spent the first morning wandering around the Mission district, starting with breakfast at Craftsman and Wolves.

What we came here for is the famous "Rebel Within". At first glance this looks just like any other cheesy muffin. The Rebel Within is made with Asiago cheese, green onion, and Easton sausage.

But how special this muffin is is only apparent when you cut into it ... a perfectly poached egg inside with runny yolk!

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MeroToro: Bringing Baja to Mexico City

Why would one eat Baja seafood in Mexico City? Why, because the chef is Jair Tellez, of course! His outpost in the Condesa neighborhood, MeroToro, has brought Jair Tellez to the top of the culinary scene in Mexico City, and I got to experience it first hand when I tagged along to Mexico City with Street Gourmet LA.

I was extra lucky because we had so many sea urchin dishes that night! We started with this beautiful dish of Baja uni and barnacles with uni consommé, radish, and cherry tomatoes

Served with a light tostada as a vehicle.

Even though Baja sea urchin is only on the second tier in quality, Chef Tellez wanted to promote domestic ingredients and prepares it such that it melds the flavors of Baja seafood beautifully.

Next: more Baja sea urchin w cucumber

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